This post may contain affiliate links. Please read my Disclosure Policy for details.
Yesterday, December 4, was National Cookie Day. Purposefully situation during the holiday season, Cookie Day encourages people to bake and create treats to enjoy and to share.
To celebrate the day, I tried out two gluten free cookie recipes, thanks to my blogging associate Rebecca. She regularly posts gluten free, vegan and allergy free recipes on her site, Strength and Sunshine.
These easy to make cookies are perfect for snacking or sharing during the holidays.
The Origins of Cookies
Did you know that the word cookie originates from the Dutch word koekie, meaning “little cake”? The treats themselves originated in Persia in the 7th century, shortly after the use of sugar became common in the area. From there cookies spread to Europe. Cookies were regularly consumed throughout Europe by the 14th century.
In the 17th century, cookies arrived in America. Early favorites included macaroons and gingerbread. Most English speaking countries, other than the United States, refer to cookies as biscuits. American biscuits are a different food entirely, and often covered in gravy!
During this joyful season, bake cookies with family and friends. Share some. And try these two gluten free cookie recipes.
Two Gluten Free Cookie Recipes
These recipes use gluten free flour. You can blend your own, see this post for suggestions, or you can purchase gluten free flour that can be substituted for regular flour. For these two gluten free cookie recipes, I used gluten free flour that was a 1 for 1 brand, meaning 1 cup of gluten free flour equals 1 cup of regular flour.
I also used plant based butter and a flax egg, making these cookies vegan as well.
I love shortbread, partly because of its association with Scotland. These simple treats are a traditional Scottish biscuit made with sugar, flour and butter. I’ve been experimenting with gluten free shortbread since I switched to a plant based lifestyle and eliminated white, refined sugar from my diet. I occasionally eat something with a small amount of sugar in it, however for the most part, I avoid it and feel better for it.
I slightly adapted this recipe from Rebecca, using coconut sugar in the recipe instead of erythritol. As a result, my shortbread is rustic looking, due to the brown coconut sugar, but oh so delicious. This is the best recipe I have found, for gluten free, plant based shortbread. Check out Rebecca’s version HERE.
- 2 cups gluten free flour
- 1 cup vegan butter
- 1/2 cup coconut sugar may use erythritol or other granular sweetener
- 1 tsp pure vanilla optional
- In a large bowl, combine flour, butter cut into chunks, coconut sugar and vanilla.
- Mix and knead dough by hand, making sure butter is fully incorporated.
- Chill dough for at least 1 hour in the fridge.
- Line an 8X8 pan with parchment paper. Remove dough from refrigerator and let warm for a few minutes.
- Press dough into pan, to 1/2 inch thickness. Smooth top. With a sharp knife, score dough into bars and prick centers with a fork. I made 12 bars.
- Bake in 325 degree oven for 35 minutes, until slightly golden.
- Remove shortbread from oven and while still warm, fully slice along score lines. Lift cookies out by parchment paper and allow to cool completely. I found that the cookies held their shape better if I left them on the parchment to cool. Store in an airtight container.
When I saw Rebecca’s recipe for these gluten free cookies, I knew Greg would love them. Use an egg substitute, such as a “flax egg”, nut milk and dairy free white chocolate chips to keep them plant based. Check out Rebecca’s original recipe HERE.
Loaded Gluten Free Cookies
- 1 1/2 cups gluten free flour
- 1/2 tsp baking soda
- 1/2 cup coconut sugar or brown sugar erythitrol
- 1 flax egg (1 tbsp ground flax + 3 tbsp water) or other egg replacement
- 1/2 tsp pure vanilla
- 4 tbsp vegan butter, softened slightly
- 2 tbsp unsweetened non dairy milk such as almond coconut
- 1 cup gluten free pretzels, crushed
- 1/2 cup dairy free white chocolate chips
- Preheat oven to 350 degrees
- In a large bowl, combine flour, baking soda and coconut or brown sugar.
- Add flax egg. (let ground flax and water set for 5 minutes before using), vanilla, softened butter and milk. Mix well with hands.
- Fold in crushed pretzels and white chocolate chips, mixing until combined well.
- Line a cookie sheet with parchment paper. Divide cookie dough into 8 - 10 mounds and place on cookie sheet. I made 9 mounds.
- Bake for 13 minutes, until cookies are slightly browned.
- Remove from oven. Use a spatula to move cookies to a wire rack. Cool completely. Store in an airtight container.
Celebrating Cookie Day
The two gluten free cookie recipes came together easily. I made the shortbread dough and while it chilled in the refrigerator, I made and baked the loaded cookies. As that batch of treats cooled, I popped the shortbread into the oven.
Both cookies are excellent! I’m grateful for Rebecca’s recipes. For those who are not concerned with consuming gluten, dairy products, eggs and sugar, it is simple to switch out the ingredients. However, I’d encourage you to try these two gluten free cookies recipes. They taste amazing, just as they are.
You can find gluten free flour, ground flax, coconut sugar or erythritol in health conscious grocery stores or even at most Walmart Stores. Or check out the Amazon links below.
And happy…and healthy…baking this holiday season!
Gluten Free and Vegan Baking Supplies
Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.